Difference between revisions of "Pea"

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{{Taxobox
+
__NOTOC__{{Plantbox
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| color = lightgreen
+
| name = ''Pisum sativum''
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| name = Pea
+
| common_names = Pea
 +
| growth_habit = herbaceous, climbing
 +
| high = ?  <!--- 1m (3 ft) -->
 +
| wide =    <!--- 65cm (25 inches) -->
 +
| origin = Europe
 +
| poisonous =    <!--- indicate parts of plants which are known/thought to be poisonous -->
 +
| lifespan = annual
 +
| exposure = ?  <!--- full sun, part-sun, semi-shade, shade, indoors, bright filtered (you may list more than 1) -->
 +
| water = ?  <!--- frequent, regular, moderate, drought tolerant, let dry then soak -->
 +
| features =    <!--- flowers, fragrance, fruit, naturalizes, invasive -->
 +
| hardiness =    <!--- frost sensitive, hardy, 5°C (40°F), etc -->
 +
| bloom =    <!--- seasons which the plant blooms, if it is grown for its flowers -->
 +
| usda_zones = ?  <!--- eg. 8-11 -->
 +
| sunset_zones =    <!--- eg. 8, 9, 12-24, not available -->
 +
| color = IndianRed
 
| image = NCI peas in pod.jpg
 
| image = NCI peas in pod.jpg
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| image_width = 240px
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| image_width = 240px   <!--- leave as 240px if horizontal orientation photo, or change to 180px if vertical -->
 
| image_caption = Peas are contained within a pod
 
| image_caption = Peas are contained within a pod
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| regnum = [[Plant]]ae
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| regnum = Plantae
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| divisio = [[Flowering plant|Magnoliophyta]]
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| divisio = Magnoliophyta
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| classis = [[Dicotyledon|Magnoliopsida]]
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| classis = Magnoliopsida
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| ordo = [[Fabales]]
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| ordo = Fabales
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| familia = [[Fabaceae]]
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| familia = Fabaceae
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| subfamilia = [[Faboideae]]
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| tribus = Vicieae
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| tribus = [[Vicieae]]
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| genus = Pisum
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| genus = ''[[Pisum]]''
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| species = sativum
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| species = '''''P. sativum'''''
 
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| binomial = ''Pisum sativum''
 
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| binomial_authority = [[Carolus Linnaeus|L.]]
 
 
}}
 
}}
 +
{{Inc|
 +
[[Image:Doperwt rijserwt peulen Pisum sativum.jpg|right|thumb|Pea plant]]
 +
[[Image:Snow pea flowers.jpg|thumb|Pea flowers]]
 +
[[Image:Split pea.jpg|right|thumb|left|Dry, yellow [[split pea]]s]]
 +
[[Image:FrostedPeas.jpg|right|thumb|Frozen green peas]]
 +
Pea. As known to horticulturists, the pea is the seeds and plant of
 +
Pisum sativum and its many forms, one of the Leguminosae;, grown for
 +
its edible seeds and sometimes for the edible pods.
 +
 +
The garden pea is native to Europe, but has been cultivated from
 +
before the Christian era for the rich seeds. The field or stock pea
 +
differs little from the garden pea except in its violet rather than
 +
white flowers and its small gray seeds. There are many varieties and
 +
several well-marked races of garden peas. Whilst peas are grown
 +
mostly for their seeds, there is a race in which the thick soft green
 +
pods, with the inclosed seeds, are eaten. The common or shelling peas
 +
may be separated into two classes on the character of the seed
 +
itself,—those with smooth seeds and those with wrinkled seeds. The
 +
latter are the richer, but they are more likely to decay in wet cold
 +
ground, and therefore are not so well adapted to very early planting.
 +
 +
Peas may also be classified as climbing, half-dwarf or showing a
 +
tendency to climb and doing best when support is provided, and dwarf
 +
or those not requiring support. Again, the varieties may be
 +
classified as to season,— early, second-early, and late. Vilmorin's
 +
classification (Les Plantes Potagères) is as follows:
 +
Left to themselves, the varieties of peas soon lose their
 +
characteristics through variation. They are much influenced by soil
 +
and other local conditions. Therefore, many of the varieties are only
 +
minor strains of some leading type, and are not distinct enough to be
 +
recognized by printed descriptions.
 +
 +
Garden or green peas.
 +
 +
Peas are one of the earliest garden vegetables to reach edible
 +
maturity. The date at which a mess of green peas could be gathered
 +
used to be regarded as an indication of a man's horticultural
 +
ability. In modern times, green peas grown far away to the South come
 +
to northern markets while the ground is still frozen and are eagerly
 +
purchased only to result in disappointment and a longing for the
 +
old-time quality. Such disappointment is inevitable, for even with
 +
refrigerator cars, express trains, and modern skilful handling, green
 +
peas grown hundreds of miles away cannot come to our tables for many
 +
hours, often not for days, after they have been gathered, and with an
 +
inevitable loss of the freshness, which is essential for satisfactory
 +
quality.
 +
 +
Peas do well in cool moist weather and will germinate and make a slow
 +
but healthy and vigorous growth in lower temperatures than most
 +
garden vegetables. The young plants will even endure some frost with
 +
little injury, but the blossoms and young pods will be injured or
 +
killed by a frost which did not seem materially to check the growth
 +
of the plant. For this reason it is generally most satisfactory to
 +
delay planting until there is little probability of a frost after the
 +
plants come into bloom.
 +
 +
The cultural requirements are simple, but a thorough preparation of
 +
the soil before planting is desirable, and the use of green and fresh
 +
manure should be avoided. The best depth of planting varies with the
 +
season and character of the soil, and early plantings on clay land
 +
should be covered only 1 to 2 inches deep, while later plantings on
 +
sandy land do best in drills 6 or 8 inches deep to be gradually
 +
filled as the seedlings grow. Generally anything more than surface
 +
tillage will do a growing pea crop more harm than good; but any crust
 +
formed after rains, particularly while the plants are young, should
 +
be promptly broken up.
 +
 +
Of the better garden sorts, from fifty to one hundred good seeds arc
 +
in an ounce, and a half-pint should plant 50 to 80 feet of row and
 +
furnish a sufficiency of pods for a small family for the week or ten
 +
days in which they would be in prime condition. For a continued
 +
supply one must depend upon repeated plantings.
 +
 +
Most of the best garden varieties can be well grown without
 +
trellising, but the sorts growing over 2 feet high will do better if
 +
supported. Nothing better for this purpose is known than brush from
 +
the woods, but this is not always available and a good substitute is
 +
the wire pea trellis offered by most dealers in horticultural
 +
supplies, or a home-made one made by strings stretched 2 to 4 inches
 +
apart on alternate sides of supporting stakes. The ingenuity of the
 +
home-gardener will devise good forms of trellising.
 +
 +
It is evident that green peas occupy too much ground to be a
 +
practical crop for a city lot or small town garden, and generally the
 +
town dweller can be most satisfactorily supplied from a nearby
 +
market-garden; and the great superiority of freshly gathered
 +
local-grown peas over those which have to be shipped in make this one
 +
of the best of crops for a gardener with permanent customers. The
 +
best cultural methods for field plantings do not differ materially
 +
from those given for the garden. No planting is so likely to give a
 +
satisfactory yield both as to quantity and quality as on an old
 +
clover sod on a well-drained clay loam, which should be well plowed
 +
in the fall or early winter and the surface worked into a good tilth
 +
as early as practicable in the spring.
  
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''For other uses and abbreviations, click [[PEA|here]]''
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Planting can be best done with a seed-drill so arranged that the rows
 +
are 12 to 36 inches apart, according to the variety, with occasional
 +
rows left blank for convenience in gathering.
  
 +
Picking should be done after sundown or in early morning before nine
 +
o'clock and care be taken not to bulk the pods, as they are liable to
 +
heat and spoil.
  
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A '''pea''', although treated as a [[vegetable]] in cooking, is botanically a [[fruit]]; the term is most commonly used to describe the small spherical seeds or the pods of the legume '''''Pisum sativum'''''.<ref>Oxford English Dictionary - Pea</ref> The name is also used to describe other edible seeds from the [[Fabaceae]] like the [[pigeon pea]] (''Cajanus cajan''), the [[cowpea]] (''Vigna unguiculata'') and the seeds from several species of ''[[Lathyrus]]''.
+
Peas for canning.
  
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''P. sativum'' is an [[annual plant]], with a [[biological life cycle|lifecycle]] of one year. It is a cool season crop, planted in winter. The average pea weighs between 0.1 and 0.36 grams.<ref>[http://www.hort.purdue.edu/newcrop/cropfactsheets/pea.html]</ref> The species is as a fresh vegetable, but is also grown to produce dry peas like the [[split pea]]. These varieties are typically called '''field peas'''.
+
There is no modern industry in which there has been greater
 +
improvement within the past ten or more years, both as to methods and
 +
the quality of the product, than in the canning of vegetables. This
 +
is especially noticeable in canned peas. First there has been a great
 +
betterment as to the varietal quality of the stock used. For canning,
 +
particularly when modern methods of harvesting and processing are
 +
used, it is important not only that the green peas be sweet and
 +
palatable, but that the largest possible proportion of the pods shall
 +
be in prime edible condition at the same time, and canners are
 +
influenced by these qualities in selecting varieties for their
 +
plantings, and in the cultural methods followed. The development of
 +
each planting is closely watched by an expert, who directs that it be
 +
cut and delivered at the factory on the day when he judges it will be
 +
in the best condition, the time for individual crops being sometimes
 +
modified by the capacity of the farmer to deliver and the factory to
 +
handle it. Not infrequently certain crops are left to ripen and be
 +
harvested as grain because of such conditions. In hot and sunny
 +
weather, the vines are cut either after five in the afternoon or
 +
before nine in the morning, hauled to the factory and from the wagon
 +
go direct to a specially constructed threshing-machine or "viner,"
 +
which separates the peas and delivers them on a moving inclined belt,
 +
which throws out any bits of vines or pods. They are then washed and
 +
graded, and go to the processer. So promptly is this work done that
 +
it is known of peas being in the cans and being cooked before the  
 +
wagon on which they were brought from the field could start for home.  
 +
Usually peas put up by a well-managed cannery come to the table in
 +
more palatable condition than so-called fresh peas which were
 +
gathered ten to twenty-four hours before and shipped from 10 to
 +
several hundred miles to market.
  
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''P. sativum'' has been cultivated for thousands of years.  The sites of cultivation have been described in southern [[Syria]] and southeastern [[Turkey]], and some argue that the cultivation of peas with wheat and barley seems to be associated with the spread of Neolithic agriculture into Europe.<ref>Zohary, Daniel and Hopf, Maria (2000). ''Domestication of Plants in the Old World'', third edition. Oxford: University Press. ISBN 0-19-850356-3 p. 106</ref>
+
Canners who are particular as to the labeling of their output often
 +
separate it into different grades, determined by the variety and size
 +
of peas and labeled somewhat as follows:
  
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==Description==
+
    Varieties              1st      2nd      3rd      4th
−
[[Image:Doperwt rijserwt peulen Pisum sativum.jpg|right|thumb|Pea plant]]
+
−
It is a cool-season vegetable crop. The seeds may be planted as soon as the soil temperature reaches 10 °C, with the plants growing best at temperatures of 13 °C to 18 °C. They do not thrive in the summer heat of warmer temperate and lowland tropical climates, but do grow well in cooler high altitude tropical areas. Many cultivars reach maturity about 60 days after planting. Peas grow best in slightly acid, well-drained soils.
+
Small, smooth seed,
 +
not over                  16/64    18/64    20/64    Run of crop
 +
Small, wrinkled seed,
 +
not over                  18/64    20/64    22/64    Run of crop
 +
Large, smooth seed,,
 +
not over                  20/64    22/64    24/64    Run of crop
 +
Large wrinkled seed,
 +
not over                  20/64    24/64    26/64    Run of crop
  
−
Peas have both low-growing and [[vine|vining]] cultivars. The vining cultivars grow thin [[tendril]]s from leaves that coil around any available support, and can climb to be 1-2 m high. A traditional approach to supporting climbing peas is to thrust branches pruned from [[tree]]s or other woody plants upright into the soil, providing a lattice for the peas to climb. Branches used in this fashion are called '''''pea brush'''''.  Metal fences, twine, or netting supported by a frame, are used for the same purpose. In dense plantings, peas give each other some measure of mutual support.
+
Varieties and seed.
  
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==Varieties==
+
Few vegetables have developed greater varietal differences affecting
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Several varieties of ''P. sativum'' have been bred. Widely cultivated examples include:
+
their horticultural or culinary value than garden peas. As to vines,
−
*''Pisum sativum'' var. ''macrocarpon'' is commonly known as the [[snow pea]]
+
there are sorts from 6 inches to 6 feet in height and those which
−
*''Pisum sativum'' var. ''macrocarpon'' ser. cv. is known as the [[snap pea|sugar snap pea]]
+
very rarely form more than a single stem, while others are so
 +
branched that they often are wider than tall; some mature their crop
 +
very early and all at once, others not until the vines are fully
 +
grown or continuing through a long season; pods which are so broad
 +
and long that the inclosed peas never fill them, others in which the
 +
growing peas very often split the pod open; peas which are green,
 +
yellow or white, smooth and hard; others which are wrinkled,
 +
distorted and comparatively soft, even when fully mature. Very
 +
conspicuous variations of little practical importance are sometimes
 +
correlated with invisible qualities which are of great importance.
  
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==Diseases==
+
When grown for seed, peas of the garden varieties yield a
−
{{Main|List of pea diseases}}
+
comparatively small fold of increase, seldom over 10 or 12 and often
 +
only 2 or 3, so that it is more difficult than with most vegetables
 +
always to secure full supplies of certain sorts, and seedsmen's
 +
stocks are constantly changing, not only as to character but name.
  
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==Ways of eating peas==
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The following are now very popular varieties: Extra-early
−
{{nutritionalvalue | name=Peas (fresh, green) | kJ=339 | protein=5.4 g | fat=0.4 g | carbs=14.5 g | fibre=5.1 g | sugars=5.7 g | vitC_mg=40 | source_usda=1 | right=1}}
+
smooth-seeded—Alaska or Prolific Extra Early; early wrinkled
−
In early times peas were grown mostly for their dry seeds.  Along with [[broad beans]] and [[lentils]] these formed an important part of the diet of most people in Europe during the [[Middle Ages]] (Bianchini 1975 p 40). By the 1600s and 1700s it became popular to eat peas "green", that is, while they are immature and right after they are picked. This was especially true in [[France]] and [[England]], where the eating of green peas was said to be "both a fashion and a madness" (OSU 2006). New cultivars of peas were developed by the English during this time which beca
+
seeded—Thomas Laxton, Gradus, Surprise; dwarf Excelsior, either the
−
me known as "garden peas" and "English peas." The popularity of green peas spread to [[North America]]. [[Thomas Jefferson]] grew more than 30 cultivars of peas on his estate (Kafka 2005 p 297). With the invention of canning and freezing of foods, green peas became available year-round, not just in spring as before.
+
Notts or the Suttons; midseason—Advancer, Admiral, Senator;
 +
late—Champion of England, Strategem.
 +
 +
However one should confer with the seedsmen as to the most available stock best suited for the particular needs.
  
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[[Image:FrostedPeas.jpg|right|thumb|Frozen green peas]]
+
Sugar or edible-podded peas.
−
Fresh peas are often eaten boiled and flavored with [[butter]] and/or [[spearmint]] as a side dish vegetable.  Salt is also commonly added to peas when served. Fresh peas are also used in pot pies, salads and casseroles. Pod peas (particularly sweet cultivars called ''mangetout'' and ''sugar peas'', or the flatter "snow peas," called ''hé lán dòu'', [[wikt:荷|荷]][[wikt:兰|兰]][[wikt:豆|豆]] in Chinese) are used in stir-fried dishes, particularly those in [[American Chinese cuisine]].[http://www.pccnaturalmarkets.com/health/Food_Guide/Snow_Peas.htm] Pea pods do not keep well once picked, and if not used quickly are best preserved by drying, [[canning]] or [[freezing]] within a few hours of harvest.
 
  
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In [[India]], fresh peas are used in various dishes such as ''Aloo Matar'' (Potato with Peas), though they can be substituted with frozen peas as well. Peas are also eaten raw as they are sweet when fresh off the bush.
+
These are a class little known in this country, but are largely grown
 +
in Europe. They are characterized by large more or less fleshy and
 +
often distorted pods, which are cooked when in the same stage of
 +
maturity and in the same way as string beans. Varieties have been
 +
developed in which the pods are as white, tender, and wax-like as
 +
those of the best varieties of wax- podded beans.
  
−
[[Image:Split pea.jpg|right|thumb|left|Dry, yellow [[split pea]]s]]
+
Field peas.
  
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Dried peas are often made into a [[soup]] or simply eaten on their own.  In Japan and other Southeast Asian countries including [[Thailand]], [[Taiwan]] and [[Malaysia]], the peas are roasted and salted, and eaten as [[snack]]s. In the UK, dried yellow split peas are used to make [[pease pudding]] (or "pease porridge"), a traditional dish. In North America a similarly traditional dish is [[pea soup|split pea soup]].
+
There are a number of kinds of field peas in which the vines are very
 +
vigorous, hardy, and productive and the peas generally small, hard,
 +
and becoming tough, dry, and unpalatable as they ripen. In one
 +
variety of this class known as French Canner, the very young and
 +
small peas are sweet and tender, and in this stage are put up by
 +
French canners under the name of "petit poise." The larger-seeded
 +
Marrowfat peas were formerly commonly used by canners, and large
 +
quantities are still packed. If this is done while the peas are
 +
sufficiently young and tender they make a fairly good product.
  
−
In [[Chinese cuisine]], '''pea sprouts''' (豆苗 ''dòu miáo'') are commonly used in stir-fries and its price is relatively high due to its agreeable taste.
+
Split peas.
  
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In the [[United Kingdom]], dried, rehydrated and mashed marrowfat peas, known by the public as [[mushy peas]], are popular, originally in the north of [[England]] but now ubiquitously, and especially as an accompaniment to [[fish and chips]] or meat pies, particular in fish and chip shops.  [[Sodium bicarbonate]] is sometimes added to soften the peas. In 2005, a poll of 2,000 people revealed the pea to be Britain's 7th favorite culinary vegetable.
+
Large quantities of field peas, mostly of the smaller- seeded kinds,  
−
Processed peas are mature peas which have been dried, soaked and then heat treated (processed) to prevent spoilage — in the same manner as pasteurising.
+
are used for split peas, the preparation of which consists in
−
[[Image:Canada-wasabi-green-peas.jpg|right|thumb|Canadian wasabi peas.]]
+
cleaning and grading, kiln-drying, splitting, and screening out the
−
Cooked peas are sometimes sold dried and coated with [[wasabi]] as a spicy snack.
+
hulls and chips from the full half peas. This is all done by special
 +
machines, mostly of American invention. The annual consumption of
 +
split peas in the United States is about 50,000 barrels, of which,  
 +
before the European war, 75 per cent came from abroad.{{SCH}}
 +
}}
  
−
Some forms of [[etiquette]] require that peas be only eaten with a [[fork]] and not pushed onto the fork with a [[knife]] [http://www3.uakron.edu/ascareer/businessetiquette.html][http://www.askmen.com/money/successful/success7.html].
+
==Cultivation==
 +
{{edit-cult}}<!--- Type cultivation info below this line, then delete this entire line -->
  
−
==Peas in science==
+
===Propagation===
−
[[Image:Snow pea flowers.jpg|left|thumb|Pea flowers]]
+
{{edit-prop}}<!--- Type propagation info below this line, then delete this entire line -->
  
−
In the mid-1800s, [[Gregor Mendel]]'s observations of pea pods led to the principles of [[Mendelian genetics]], the foundation of modern [[genetics]].
+
===Pests and diseases===
 +
{{edit-pests}}<!--- Type pest/disease info below this line, then delete this entire line -->
  
−
== Etymology ==
+
==Species==
−
According to [[etymology|etymologists]], the term was taken from the [[Latin]] ''pisum'' and adopted into [[English language|English]] as the [[mass noun]] ''pease'', as in [[pease pudding]]. However, by analogy with other plurals ending in ''-s'', speakers began construing ''pease'' as a [[plural]] and constructing the singular form by dropping the "s", giving the term "pea". This process is known as [[back-formation]].
+
<!--  This section should be renamed Cultivars if it appears on a page for a species (rather than genus), or perhaps Varieties if there is a mix of cultivars, species, hybrids, etc    -->
 +
Several varieties of ''P. sativum'' have been bred. Widely cultivated examples include:
 +
*''Pisum sativum'' var. ''macrocarpon'' is commonly known as the [[snow pea]]  
 +
*''Pisum sativum'' var. ''macrocarpon'' ser. cv. is known as the [[snap pea|sugar snap pea]]
  
−
The name ''marrowfat pea'' for mature dried peas is recorded by the [[Oxford English Dictionary|OED]] as early as [[1733]]. The fact that an export cultivar popular in Japan is called ''Maro'' has led some people to assume mistakenly that the English name ''marrowfat'' is derived from [[Japanese language|Japanese]].
+
==Other peas==
 +
{{Inc|
 +
Congo P., Cajanus indicus.
 +
Everlasting P., Lathyrus latifolius.
 +
Glory P., Clianthus Dampieri.
 +
Hoary P., Pigeon P., Cajanus indicus.
 +
Scurfy P., Psoralea.
 +
Sweet P., Lathyrus odoratus.
 +
{{SCH}}
 +
}}
  
−
== Peas in Pop Culture ==
+
==Gallery==
 +
{{photo-sources}}<!-- remove this line if there are already 3 or more photos in the gallery  -->
  
−
A fairy tale by Hans Christian Andersen, [[The Princess and the Pea]], tells of a young princess with such delicate skin that she complained
+
<gallery>
−
about feeling a single pea underneath numerous [[mattress|mattresses]].
+
Image:Upload.png| photo 1
 +
Image:Upload.png| photo 2
 +
Image:Upload.png| photo 3
 +
</gallery>
  
 
==See also==
 
==See also==
Line 86: Line 282:
  
 
==References==
 
==References==
−
{{reflist}}
+
*[[Standard Cyclopedia of Horticulture]], by L. H. Bailey, MacMillan Co., 1963
−
*Bianchini, F. & Corbetta, F., 1976, ''The Complete Book of Fruits and Vegetables''. New York : Crown Publishers, Inc. ISBN 0-517-52033-8.
+
<!--- xxxxx  *Flora: The Gardener's Bible, by Sean Hogan. Global Book Publishing, 2003. ISBN 0881925381  -->
−
*European Association for Grain Legume Research (AEP). ''Pea''. [http://www.grainlegumes.com/default.asp?id_biblio=52].
+
<!--- xxxxx  *American Horticultural Society: A-Z Encyclopedia of Garden Plants, by Christopher Brickell, Judith D. Zuk. 1996. ISBN 0789419432  -->
−
*Hernández Bermejo, J. E. & León, J., (1992). ''Neglected crops: 1492 from a different perspective'', Food and Agricultural Organization of the United Nations (FAO)[http://www.fao.org/docrep/t0646e/T0646E00.HTM]
+
<!--- xxxxx  *Sunset National Garden Book. Sunset Books, Inc., 1997. ISBN 0376038608  -->
−
*Kafka, B., 2005, ''Vegetable Love'', New York : Artisan, ISBN 978-1-57965-168-8
 
−
*Muehlbauer, F. J. and Tullu, A., (1997). ''Pisum sativum L.'' Purdue University[http://www.hort.purdue.edu/newcrop/cropfactsheets/pea.html].
 
−
*Oelke, E. A., Oplinger E. S., et al. (1991). ''Dry Field Pea''. University of Wisconsin[http://www.hort.purdue.edu/newcrop/afcm/drypea.html].
 
−
*Oregon State University (OSU). (2006). ''Green Peas, Garden Peas, Peas''. [http://food.oregonstate.edu/v/peas.html].
 
  
 
==External links==
 
==External links==
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{{commons|Pisum sativum}}
+
*{{wplink}}
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{{Cookbook|Pea}}
+
 
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* [http://www.plantnames.unimelb.edu.au/Sorting/Pisum.html Sorting Pisum names]
+
{{stub}}
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* [http://plants.usda.gov/java/profile?symbol=PISA6 USDA plant profile]
+
[[Category:Categorize]]
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* [http://www.hort.purdue.edu/newcrop/afcm/drypea.html Alternative Field Crops Manual: Dry Field Pea]
 
  
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<!--plant-->
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<!-- in order to add all the proper categories, go to http://www.plants.am/wiki/Plant_Categories and copy/paste the contents of the page here, and then follow the easy instructions!   -->
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<!--food-->
 
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[[Category:Edible legumes| ]]
 
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[[Category:Faboideae]]
 

Latest revision as of 18:27, 23 June 2009


Peas are contained within a pod


Plant Characteristics
Lifespan: ⌛ annual
Origin: ✈ Europe
Cultivation
Exposure: ☼ ?"?" is not in the list (sun, part-sun, shade, unknown) of allowed values for the "Exposure" property.
Water: ◍ ?"?" is not in the list (wet, moist, moderate, dry, less when dormant) of allowed values for the "Water" property.
Scientific Names

Fabaceae >

Pisum >

sativum >



Read about Pea in the Standard Cyclopedia of Horticulture 
Pea plant
Pea flowers
Dry, yellow split peas
Frozen green peas

Pea. As known to horticulturists, the pea is the seeds and plant of Pisum sativum and its many forms, one of the Leguminosae;, grown for its edible seeds and sometimes for the edible pods.

The garden pea is native to Europe, but has been cultivated from before the Christian era for the rich seeds. The field or stock pea differs little from the garden pea except in its violet rather than white flowers and its small gray seeds. There are many varieties and several well-marked races of garden peas. Whilst peas are grown mostly for their seeds, there is a race in which the thick soft green pods, with the inclosed seeds, are eaten. The common or shelling peas may be separated into two classes on the character of the seed itself,—those with smooth seeds and those with wrinkled seeds. The latter are the richer, but they are more likely to decay in wet cold ground, and therefore are not so well adapted to very early planting.

Peas may also be classified as climbing, half-dwarf or showing a tendency to climb and doing best when support is provided, and dwarf or those not requiring support. Again, the varieties may be classified as to season,— early, second-early, and late. Vilmorin's classification (Les Plantes Potagères) is as follows: Left to themselves, the varieties of peas soon lose their characteristics through variation. They are much influenced by soil and other local conditions. Therefore, many of the varieties are only minor strains of some leading type, and are not distinct enough to be recognized by printed descriptions.

Garden or green peas.

Peas are one of the earliest garden vegetables to reach edible maturity. The date at which a mess of green peas could be gathered used to be regarded as an indication of a man's horticultural ability. In modern times, green peas grown far away to the South come to northern markets while the ground is still frozen and are eagerly purchased only to result in disappointment and a longing for the old-time quality. Such disappointment is inevitable, for even with refrigerator cars, express trains, and modern skilful handling, green peas grown hundreds of miles away cannot come to our tables for many hours, often not for days, after they have been gathered, and with an inevitable loss of the freshness, which is essential for satisfactory quality.

Peas do well in cool moist weather and will germinate and make a slow but healthy and vigorous growth in lower temperatures than most garden vegetables. The young plants will even endure some frost with little injury, but the blossoms and young pods will be injured or killed by a frost which did not seem materially to check the growth of the plant. For this reason it is generally most satisfactory to delay planting until there is little probability of a frost after the plants come into bloom.

The cultural requirements are simple, but a thorough preparation of the soil before planting is desirable, and the use of green and fresh manure should be avoided. The best depth of planting varies with the season and character of the soil, and early plantings on clay land should be covered only 1 to 2 inches deep, while later plantings on sandy land do best in drills 6 or 8 inches deep to be gradually filled as the seedlings grow. Generally anything more than surface tillage will do a growing pea crop more harm than good; but any crust formed after rains, particularly while the plants are young, should be promptly broken up.

Of the better garden sorts, from fifty to one hundred good seeds arc in an ounce, and a half-pint should plant 50 to 80 feet of row and furnish a sufficiency of pods for a small family for the week or ten days in which they would be in prime condition. For a continued supply one must depend upon repeated plantings.

Most of the best garden varieties can be well grown without trellising, but the sorts growing over 2 feet high will do better if supported. Nothing better for this purpose is known than brush from the woods, but this is not always available and a good substitute is the wire pea trellis offered by most dealers in horticultural supplies, or a home-made one made by strings stretched 2 to 4 inches apart on alternate sides of supporting stakes. The ingenuity of the home-gardener will devise good forms of trellising.

It is evident that green peas occupy too much ground to be a practical crop for a city lot or small town garden, and generally the town dweller can be most satisfactorily supplied from a nearby market-garden; and the great superiority of freshly gathered local-grown peas over those which have to be shipped in make this one of the best of crops for a gardener with permanent customers. The best cultural methods for field plantings do not differ materially from those given for the garden. No planting is so likely to give a satisfactory yield both as to quantity and quality as on an old clover sod on a well-drained clay loam, which should be well plowed in the fall or early winter and the surface worked into a good tilth as early as practicable in the spring.

Planting can be best done with a seed-drill so arranged that the rows are 12 to 36 inches apart, according to the variety, with occasional rows left blank for convenience in gathering.

Picking should be done after sundown or in early morning before nine o'clock and care be taken not to bulk the pods, as they are liable to heat and spoil.

Peas for canning.

There is no modern industry in which there has been greater improvement within the past ten or more years, both as to methods and the quality of the product, than in the canning of vegetables. This is especially noticeable in canned peas. First there has been a great betterment as to the varietal quality of the stock used. For canning, particularly when modern methods of harvesting and processing are used, it is important not only that the green peas be sweet and palatable, but that the largest possible proportion of the pods shall be in prime edible condition at the same time, and canners are influenced by these qualities in selecting varieties for their plantings, and in the cultural methods followed. The development of each planting is closely watched by an expert, who directs that it be cut and delivered at the factory on the day when he judges it will be in the best condition, the time for individual crops being sometimes modified by the capacity of the farmer to deliver and the factory to handle it. Not infrequently certain crops are left to ripen and be harvested as grain because of such conditions. In hot and sunny weather, the vines are cut either after five in the afternoon or before nine in the morning, hauled to the factory and from the wagon go direct to a specially constructed threshing-machine or "viner," which separates the peas and delivers them on a moving inclined belt, which throws out any bits of vines or pods. They are then washed and graded, and go to the processer. So promptly is this work done that it is known of peas being in the cans and being cooked before the wagon on which they were brought from the field could start for home. Usually peas put up by a well-managed cannery come to the table in more palatable condition than so-called fresh peas which were gathered ten to twenty-four hours before and shipped from 10 to several hundred miles to market.

Canners who are particular as to the labeling of their output often separate it into different grades, determined by the variety and size of peas and labeled somewhat as follows: 

   Varieties              1st      2nd      3rd       4th

Small, smooth seed,
not over                  16/64    18/64     20/64    Run of crop
Small, wrinkled seed,
not over                  18/64    20/64     22/64    Run of crop
Large, smooth seed,,
not over                  20/64    22/64     24/64    Run of crop
Large wrinkled seed,
not over                  20/64    24/64     26/64    Run of crop

Varieties and seed.

Few vegetables have developed greater varietal differences affecting their horticultural or culinary value than garden peas. As to vines, there are sorts from 6 inches to 6 feet in height and those which very rarely form more than a single stem, while others are so branched that they often are wider than tall; some mature their crop very early and all at once, others not until the vines are fully grown or continuing through a long season; pods which are so broad and long that the inclosed peas never fill them, others in which the growing peas very often split the pod open; peas which are green, yellow or white, smooth and hard; others which are wrinkled, distorted and comparatively soft, even when fully mature. Very conspicuous variations of little practical importance are sometimes correlated with invisible qualities which are of great importance.

When grown for seed, peas of the garden varieties yield a comparatively small fold of increase, seldom over 10 or 12 and often only 2 or 3, so that it is more difficult than with most vegetables always to secure full supplies of certain sorts, and seedsmen's stocks are constantly changing, not only as to character but name.

The following are now very popular varieties: Extra-early smooth-seeded—Alaska or Prolific Extra Early; early wrinkled seeded—Thomas Laxton, Gradus, Surprise; dwarf Excelsior, either the Notts or the Suttons; midseason—Advancer, Admiral, Senator; late—Champion of England, Strategem.

However one should confer with the seedsmen as to the most available stock best suited for the particular needs.

Sugar or edible-podded peas.

These are a class little known in this country, but are largely grown in Europe. They are characterized by large more or less fleshy and often distorted pods, which are cooked when in the same stage of maturity and in the same way as string beans. Varieties have been developed in which the pods are as white, tender, and wax-like as those of the best varieties of wax- podded beans.

Field peas.

There are a number of kinds of field peas in which the vines are very vigorous, hardy, and productive and the peas generally small, hard, and becoming tough, dry, and unpalatable as they ripen. In one variety of this class known as French Canner, the very young and small peas are sweet and tender, and in this stage are put up by French canners under the name of "petit poise." The larger-seeded Marrowfat peas were formerly commonly used by canners, and large quantities are still packed. If this is done while the peas are sufficiently young and tender they make a fairly good product.

Split peas.

Large quantities of field peas, mostly of the smaller- seeded kinds, are used for split peas, the preparation of which consists in cleaning and grading, kiln-drying, splitting, and screening out the hulls and chips from the full half peas. This is all done by special machines, mostly of American invention. The annual consumption of split peas in the United States is about 50,000 barrels, of which, before the European war, 75 per cent came from abroad.CH


The above text is from the Standard Cyclopedia of Horticulture. It may be out of date, but still contains valuable and interesting information which can be incorporated into the remainder of the article. Click on "Collapse" in the header to hide this text.


Cultivation

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Propagation

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Pests and diseases

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Species

Several varieties of P. sativum have been bred. Widely cultivated examples include:

  • Pisum sativum var. macrocarpon is commonly known as the snow pea
  • Pisum sativum var. macrocarpon ser. cv. is known as the sugar snap pea

Other peas


Read about Pea in the Standard Cyclopedia of Horticulture 

Congo P., Cajanus indicus. Everlasting P., Lathyrus latifolius. Glory P., Clianthus Dampieri. Hoary P., Pigeon P., Cajanus indicus. Scurfy P., Psoralea. Sweet P., Lathyrus odoratus. CH


The above text is from the Standard Cyclopedia of Horticulture. It may be out of date, but still contains valuable and interesting information which can be incorporated into the remainder of the article. Click on "Collapse" in the header to hide this text.


Gallery

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See also

References

External links

  • w:Pea. Some of the material on this page may be from Wikipedia, under the Creative Commons license.
  • Pea QR Code (Size 50, 100, 200, 500)


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